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Angel Pecan Pie

Heavenly Angel Pecan Pie: The Perfect Holiday Dessert

Discover the irresistible Angel Pecan Pie, a delightful holiday dessert featuring a light meringue crust, rich cream filling, and crunchy pecans.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue Crust
  • 4 large Egg Whites Ensure free of yolk
  • 1 cup Granulated Sugar Avoid brown sugar
  • 1 teaspoon Vanilla Extract Imitation is fine if needed
  • 1 cup Round Cracker Crumbs Like Ritz or graham cracker crumbs
  • 1 cup Pecans (chopped) Use fresh or walnuts
For the Cream Filling
  • 2 cups Heavy Cream Can use half-and-half for lighter option
  • 1/2 cup Granulated Sugar Maintain consistency
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Almond Extract Use sparingly or omit

Equipment

  • 9-inch pie pan
  • mixing bowls
  • Electric Mixer

Method
 

Step‑by‑Step Instructions for Angel Pecan Pie
  1. Preheat your oven to 350°F (175°C). Gather baking equipment, including a 9-inch pie pan and mixing bowls.
  2. Lightly spray the pie pan with nonstick cooking spray.
  3. Beat egg whites until foamy, gradually add sugar, and whisk until soft peaks form. Fold in cracker crumbs and chopped pecans.
  4. Pour meringue into the pie pan and spread evenly. Bake for 30 minutes until golden and crispy. Cool completely on a wire rack.
  5. Combine heavy cream, sugar, vanilla, and almond extract in a bowl and whip until soft peaks form.
  6. Spoon whipped cream filling into cooled meringue crust and garnish with chopped pecans.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 90mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For optimal taste, chill the assembled pie for at least an hour before serving. Store covered in the fridge for up to 3 days or freeze for up to 2 months.

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